There’s something magical about the aroma of fresh-baked cinnamon raisin bagels wafting through your kitchen, isn’t there? Whether you’re craving a cozy weekend breakfast or looking for a simple, no-fuss baking project, this cinnamon raisin bagel recipe is your new go-to. It’s irresistibly easy, packed with comforting flavors, and made with pantry staples you probably already have on hand.
I’ve always loved how these bagels strike the perfect balance between sweet and chewy, making them a versatile choice for breakfast spreads or mid-afternoon snacks. Plus, they’re beginner-friendly—even if you’ve never made bagels before, you’ll be surprised at how achievable bakery-style results can be from your own oven.
Ready to knead, boil, and bake your way to homemade goodness? Let’s get started!
Table of Contents
Table of Contents
Key Benefits of Making Your Own Cinnamon Raisin Bagel
Making your own cinnamon raisin bagels at home isn’t just satisfying—it’s surprisingly simple and incredibly rewarding. If you’ve ever picked up a chewy, sweet-smelling bagel from your local bakery and thought, “I wish I could make this myself,” you’re in the right place.
Find out what makes this recipe an essential addition to your kitchen.
1. Irresistibly Easy to Make
No special equipment or advanced skills required. With a few pantry staples and a little patience, you’ll be baking fresh, golden brown bagels like a pro.
- Uses common ingredients like bread flour, yeast, and raisins
- Straightforward, beginner-friendly steps
- Minimal kneading time—especially with a stand mixer
2. Healthier and Fresher Than Store-Bought
You’re in control of what goes in—no preservatives, no excess sugar.
- Customize your sweetener (brown sugar, maple syrup, or honey)
- Skip unnecessary additives
- Savor them straight from the oven—warm and satisfying.
3. Flavor-Packed and Comforting
The combination of plump raisins and fragrant ground cinnamon creates that cozy, bakery-style flavor you crave.
- Perfect balance of sweetness and spice
- Ideal for pairing with butter, cream cheese, or fruit preserves
- Great as a grab-and-go breakfast or comforting snack
4. Versatile and Customizable
Master the base recipe, and you’ll unlock limitless culinary creativity.
- Try adding chopped nuts, apple bits, or even a maple glaze
- Make them smaller for mini bagels or larger for sandwich-sized
- Freeze for later—just toast and enjoy
Homemade cinnamon raisin bagels offer more than just a tasty bite—they’re a hands-on, feel-good experience that brings joy from the first mix to the final golden bake.
Ingredients for Homemade Cinnamon Raisin Bagels
Let’s talk ingredients—because great bagels start with the right building blocks. This cinnamon raisin bagel recipe uses simple, pantry-friendly items that come together to create that signature chewy texture and warm, spiced flavor we all love.
Here’s what you’ll need:
Dry Ingredients
3 ½ cups bread flour – Gives the bagels structure and chewiness. All-purpose flour works in a pinch, but bread flour is ideal.
1 tablespoon ground cinnamon – Adds that classic, cozy flavor throughout the dough.
1 teaspoon fine sea salt – Balances the sweetness and enhances overall flavor.
¼ cup light brown sugar – Provides just the right amount of sweetness with a hint of molasses.
Wet Ingredients
- 1 cup warm water (about 110°F/43°C) – Helps activate the yeast. Not too hot—just warm to the touch.
- 2 ¼ teaspoons active dry yeast (or one packet) – Essential for the dough to rise and get fluffy.
Add-Ins
- ¾ cup raisins – Go for plump, juicy raisins. Soak them in warm water for 10 minutes beforehand, then pat dry. This keeps them moist throughout the baking process.
For Boiling
- 1 tablespoon granulated sugar or honey – Added to the boiling water to give the bagels that classic shiny, slightly sweet crust.
Optional Toppings
- A light egg wash (for extra shine)
- Sprinkle of cinnamon sugar
- Rolled oats or chopped nuts for texture
Pro Tip: Want a dairy-free version? This recipe is naturally dairy-free—no substitutions needed. Gluten-free? Use a 1:1 gluten-free flour blend that’s specifically designed for yeast baking.
Every ingredient here has a purpose—nothing extra, nothing complicated. Just real, wholesome components coming together to create bakery-style bagels in your own kitchen.
Instructions Step-by-Step : From Dough to Delicious Cinnamon Raisin Bagels
Making these bagels is a fun and satisfying process. We’ll go from mixing to kneading, shaping, boiling, and baking—all without stress. Think of this as your friendly guide through each step of creating soft, chewy, cinnamon-spiced perfection.
1. Start with the Yeast Base
In a large bowl, stir together:
- 1 cup warm water (about 110°F)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon brown sugar
Let this sit for about 5–10 minutes, until the surface becomes bubbly and foamy. If nothing happens, your yeast may be expired—best to start over.
2. Combine Dry Ingredients
In a separate bowl, whisk together:
- 3 ½ cups bread flour
- 1 tablespoon ground cinnamon
- 1 teaspoon sea salt
Gradually add the dry mixture into the yeast mixture, stirring until a rough dough forms.
3. Knead the Dough
Move the dough to a lightly floured countertop or knead it in a stand mixer using the dough hook. Knead for 8–10 minutes, until it’s smooth, elastic, and slightly tacky but not sticky.
If the dough seems dry, mix in water one teaspoon at a time. Too sticky? A little more flour does the trick.
4. Add in the Raisins
Once the dough is soft and stretchy, gently knead in:
- ¾ cup raisins, soaked and drained
Fold them in by hand to ensure even distribution and prevent tearing the dough.
5. First Rise
Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Allow the dough to rise for 1 to 1½ hours, or until it has doubled in volume.
Warm kitchen hack: Set the bowl near a window or inside your (turned-off) oven with the light on.
6. Shape the Bagels
Deflate the dough gently, then cut it into 8 evenly sized pieces. Roll each into a smooth ball. Press your thumb through the center of each ball and gently stretch to form a hole about 1½ inches wide.
Set the shaped bagels aside to rest for 10–15 minutes while you bring the water to a boil.
7. Boil for That Signature Chew
Fill a large pot with water and bring it to a boil. Stir in:
- 1 tablespoon sugar or honey
Boil bagels in batches, 30–45 seconds per side.Flip and lift them out with a slotted spoon. Place on a parchment-lined baking sheet.
This step helps set the crust and gives that authentic bagel chew.
8. Bake Until Golden
Preheat oven to 425°F (220°C). Optionally, brush bagels with an egg wash for extra shine and sprinkle on toppings like cinnamon sugar or oats.
Bake for 18–22 minutes, or until they’re puffed, golden brown, and fragrant.
Let them cool slightly, then dig in! Your kitchen now smells like a bakery—and you just made cinnamon raisin bagels from scratch. How awesome is that?
Pro Tips & Variations for Cinnamon Raisin Bagels
Once you’ve nailed the basic cinnamon raisin bagel recipe, there’s plenty of room to experiment and fine-tune your technique. Whether you’re looking to boost flavor, save time, or mix things up, these pro tips and creative twists will help you make the most out of every batch.
Expert Tips for Best Results
- Soak the Raisins First
Give your raisins a quick 10-minute soak in warm water before kneading them in. This keeps them plump and juicy—no hard bits in your soft, chewy bagels! - Use Bread Flour for Structure
Bread flour gives your bagels that signature chewy bite and helps them hold their shape during boiling and baking. - Don’t Skip the Boil
Boiling the bagels before baking is what gives them that shiny crust and firm, bakery-style texture. For extra chew, boil them for up to 60 seconds per side. - Check the Rise with a Finger Test
Gently press your finger into the dough. If the indentation slowly springs back, it’s ready to shape. If it snaps back too quickly, let it rest a bit longer. - Use Parchment Paper
Bagels can stick to trays, especially after boiling. A parchment-lined baking sheet makes cleanup a breeze and helps bagels keep their round shape.
Fun Variations to Try
- Maple Cinnamon Swirl Bagels
Roll the dough into a rectangle, spread with a little maple syrup and cinnamon, then roll and shape. Sweet, sticky, and full of flavor. - Nutty Twist
Fold in chopped walnuts or pecans with the raisins for added texture and richness. - Gluten-Free Option
Use a 1:1 gluten-free flour blend designed for yeast recipes. Expect a slightly different texture, but the flavor will still shine. - Vegan-Friendly Version
This base recipe is already dairy-free. Skip the egg wash and opt for a mix of maple syrup and non-dairy milk to brush on top for shine. - Mini Bagels for Snacking
Divide the dough into 12–14 pieces for bite-sized bagels—great for brunch platters or lunchboxes.
With these little tweaks and time-saving techniques, you can truly make the recipe your own. Whether you’re sticking with the classic or adding your personal spin, your cinnamon raisin bagels will always be bakery-worthy.
Serving Suggestions for Cinnamon Raisin Bagels
You’ve just baked a warm batch of golden, chewy cinnamon raisin bagels—now comes the fun part: enjoying them! Whether you’re keeping it simple or going gourmet, these serving ideas will help you turn every bite into a moment of comfort and joy.
1. Classic with a Twist
Sometimes, simple is best. These ideas let the cinnamon and raisin flavors shine:
- Cream cheese – Try it plain or go for whipped cinnamon or honey-flavored varieties.
- Butter – A pat of salted or cinnamon butter on a warm, toasted bagel? Pure bliss.
- Nut butters – Almond or peanut butter adds protein and richness without overpowering the sweetness.
2. Sweet and Fruity Toppings
Enhance the natural sweetness of your bagels with fruity, creamy toppings:
- Sliced bananas + a drizzle of honey
- Apple slices with a dusting of cinnamon
- Fresh strawberries and a spoonful of mascarpone or Greek yogurt
3. Savory Pairings (Yes, Really!)
Don’t be afraid to go a little savory—sweet and salty is a match made in bagel heaven:
- Cream cheese + crispy bacon crumbles
- Goat cheese + a touch of black pepper
- A slice of aged cheddar for a salty contrast
☕ 4. Make It a Meal
Pair your homemade bagels with:
- Coffee or chai tea – The warm spices complement cinnamon beautifully.
- Smoothies – A fruit-packed smoothie balances the bagel’s density.
- Hard-boiled eggs or scrambled tofu – For added protein and a heartier breakfast.
5. Store & Reheat Like a Pro
Bagels are best fresh but can be just as good later with proper storage:
- Keep your cooled bagels in an airtight container at room temperature, where they’ll stay fresh for up to 2 days.
- For longer storage, slice and freeze them—then toast directly from frozen for the perfect crunch.
- Avoid refrigerating—they’ll dry out faster.
Whether you’re having a cozy breakfast, prepping an on-the-go snack, or setting up a brunch spread, cinnamon raisin bagels are as versatile as they are delicious. Dress them up or keep it classic—either way, every bite is a win.
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cinnamon raisin bagel recipe
Ingredients
Dry Ingredients
- 3 ½ cups bread flour – Gives the bagels structure and chewiness. All-purpose flour works in a pinch but bread flour is ideal.
- 1 tablespoon ground cinnamon – Adds that classic cozy flavor throughout the dough.
- 1 teaspoon fine sea salt – Balances the sweetness and enhances overall flavor.
- ¼ cup light brown sugar – Provides just the right amount of sweetness with a hint of molasses.
Wet Ingredients
- 1 cup warm water about 110°F/43°C – Helps activate the yeast. Not too hot—just warm to the touch.
- 2 ¼ teaspoons active dry yeast or one packet – Essential for the dough to rise and get fluffy.
Add-Ins
- ¾ cup raisins – Go for plump juicy raisins. Soak them in warm water for 10 minutes beforehand, then pat dry. This keeps them moist throughout the baking process.
For Boiling
- 1 tablespoon granulated sugar or honey – Added to the boiling water to give the bagels that classic shiny slightly sweet crust.
Instructions
Start with the Yeast Base
- In a large bowl, stir together:
- 1 cup warm water (about 110°F)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon brown sugar
- Let this sit for about 5–10 minutes, until the surface becomes bubbly and foamy. If nothing happens, your yeast may be expired—best to start over.
Combine Dry Ingredients
- In a separate bowl, whisk together:
- 3 ½ cups bread flour
- 1 tablespoon ground cinnamon
- 1 teaspoon sea salt
- Gradually add the dry mixture into the yeast mixture, stirring until a rough dough forms.
Knead the Dough
- Move the dough to a lightly floured countertop or knead it in a stand mixer using the dough hook. Knead for 8–10 minutes, until it’s smooth, elastic, and slightly tacky but not sticky.
- If the dough seems dry, mix in water one teaspoon at a time. Too sticky? A little more flour does the trick.
Add in the Raisins
- Once the dough is soft and stretchy, gently knead in:
- ¾ cup raisins, soaked and drained
- Fold them in by hand to ensure even distribution and prevent tearing the dough.
First Rise
- Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Allow the dough to rise for 1 to 1½ hours, or until it has doubled in volume.
- Warm kitchen hack: Set the bowl near a window or inside your (turned-off) oven with the light on.
Shape the Bagels
- Deflate the dough gently, then cut it into 8 evenly sized pieces. Roll each into a smooth ball. Press your thumb through the center of each ball and gently stretch to form a hole about 1½ inches wide.
- Set the shaped bagels aside to rest for 10–15 minutes while you bring the water to a boil.
Boil for That Signature Chew
- Bring a wide pot of water to a boil. Stir in:
- 1 tablespoon sugar or honey
- Boil bagels in batches, 30–45 seconds per side.Flip and lift them out with a slotted spoon. Place on a parchment-lined baking sheet.
- This step helps set the crust and gives that authentic bagel chew.
Bake Until Golden
- Preheat oven to 425°F (220°C). Optionally, brush bagels with an egg wash for extra shine and sprinkle on toppings like cinnamon sugar or oats.
- Bake for 18–22 minutes, or until they’re puffed, golden brown, and fragrant.
- Let them cool slightly, then dig in! Your kitchen now smells like a bakery—and you just made cinnamon raisin bagels from scratch. How awesome is that?
Notes
Conclusion: Why You’ll Keep Coming Back to This Cinnamon Raisin Bagel Recipe
There’s something incredibly comforting about making your own cinnamon raisin bagels from scratch. From the warm scent of cinnamon filling your kitchen to that satisfying first bite of a chewy, golden-brown bagel, this recipe delivers bakery-quality results with simple ingredients and a little love.
What makes this recipe stand out? It’s approachable, flexible, and deeply rewarding. Whether you’re a beginner learning how to knead dough or a seasoned baker craving a nostalgic classic, this guide walks you through every step with confidence. And the best part? These bagels freeze beautifully, toast up like a dream, and adapt well to your favorite flavors or dietary preferences.
Here’s a quick recap of why you’ll love this homemade bagel recipe:
- Simple, pantry-friendly ingredients
- Easy-to-follow instructions for consistent results
- Sweet-spiced flavor that works for breakfast or snacking
- Perfect texture: chewy outside, soft inside
- Plenty of variations to make it your own
So go ahead—mix, knead, boil, and bake your way to the best cinnamon raisin bagels you’ve ever tasted. Once you’ve had them fresh out of your own oven, it’ll be hard to go back to store-bought. Happy baking, and don’t forget to share the joy (and maybe a bagel or two) with someone you love.
Frequently Asked Questions: Cinnamon Raisin Bagel Recipe
Whether you’re baking your first batch or fine-tuning your technique, it’s normal to have a few questions. Below, you’ll find clear, helpful answers to the most common bagel-making FAQs—designed to boost your confidence and ensure delicious results every time.
1. Can I make the dough ahead of time?
Absolutely! After kneading the dough and adding the raisins, cover and refrigerate it overnight. The slow rise develops even more flavor. Just bring it to room temperature before shaping and boiling.
2. Why are my bagels too dense or flat?
This usually happens if the dough didn’t rise enough or the yeast wasn’t active. Make sure to check that your yeast is fresh and allow the dough to fully double in size during the first proof.
3. Can I skip boiling the bagels?
Boiling is key for that signature chewy texture and shiny crust. If you skip it, your bagels will bake more like rolls. For the real deal, don’t miss this step.
4. How do I store leftover bagels?
Once cooled, store your bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them—they reheat beautifully in the toaster!
5. What’s the best way to reheat frozen bagels?
Pop them straight into the toaster from frozen for a crisp outside and soft interior. No need to thaw first!
6. Can I use all-purpose flour instead of bread flour?
You can, but expect a softer texture. Bread flour gives your bagels the structure and chewiness they’re known for. If using all-purpose, consider adding 1 tablespoon of vital wheat gluten to improve the dough’s elasticity.
7. Is there a way to make these vegan?
Yes! This recipe is naturally dairy-free, and you can skip the egg wash or replace it with a mix of non-dairy milk and maple syrup for a lovely golden finish.